You need 1 ingredient. The key ingredients include: ["Double Chocolate Layer Cake", "3.5 oz bar of Valrhona dark chocolate 71% cocoa", "1 1/4 cups of good espresso coffee-must be hot-to melt chocolate", "1/4 cup of Bailey's. The Baily's must be hot with the coffee.", "3 cups sugar", "2 1/2 cups all-purpose flour", "1 1/4 cup of Ghirardelli cocoa or unsweetened cocoa powder-not dutch process)", "1/4 cup of Italian cappuccino instant powder mix", "1 teaspoon of cinnamon", "2 teaspoons of baking soda", "3/4 teaspoon of baking powder", "1 1/4 teaspoon of salt", "3 large eggs", "3/4 cup of vegetable oil", "1 1/2 cups of well-shaken buttermilk", "1 teaspoon Baily's", "1 jar of Alyssa's Berry Sauce from Tait Farm (will be used later when putting cake together)", "3 9"" round baking pans", "The Divine Mousse Frosting:", "4 1/2 cups chilled whipping cream", "5 bars of Newman's Organic Dark espresso chocolate (2.8oz bars)", "1 bar of Chocolove 70% cocoa at 3.2oz", "1 bar of Chocolove 77% cocoa at 3.2oz", "4 oz of Ghirardelli double chocolate chips", "10 tablespoons of naturally flavored raspberry honey", "2 tablespoon of Raspberry Shrub from Tait Farm", "4 teaspoons of cocoa (Ghirardelli)", "4 teaspoons of Italian Cappuccino instant powder", "4 teaspoons of espresso powder or instant espresso powder (Turkish ground)", "To Make the Mousse", "Stir 1 1/2 cups cream with raspberry shrub, chocolate and honey in a medium saucepan over low heat (in double-boiler) until chocolate melts and mixture is smooth. Cool, stirring occasionally.", "In a large bowl, beat 3 cups cream with cocoa, Italian cappuccino powder and espresso powder until soft peaks form. Fold cream into chocolate mixture in 2 additions. If you have a pastry bag, put about 1 cup of the mixture in the bag and refrigerate until set. Use a large star tip."].
